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Specialty Intestine Blood Sausage · Dipping Sauce Intestine (Dajian Road Wenxing Section Auxiliary Road Branch)

其他美食 · ⭐ 3.6

No. 1 & No. 3, Section 1, Jinhua Road, 1st Floor

Dishes

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  Cold Chicken Slices with Dressing

  A cold dish made of sliced chicken breast, blanched and tossed in a savory dressing with garlic, chili oil, and herbs.
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  Dàyì Special Pig Intestine and Blood Curd

  A Sichuan dish featuring pig blood and intestines, simmered with vegetables and spices for a bold, spicy flavor.
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  Skin Soup

  A soup made from pork skin or chicken feet, slowly simmered to create a rich, gelatinous broth with a smooth texture and savory flavor.
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  Seasonal Side Dish

  Seasonal side dishes are made primarily from fresh vegetables of the season, cleaned and sliced, then prepared simply by dressing, stir-frying, or pickling. Common ingredients include cucumber, radish, bean sprouts, and cabbage.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Braised Pork Intestines

  Braised pork intestines is a traditional dish with pork intestines as the main ingredient. First, clean the intestines thoroughly, cut them into segments, and place them in a pot. Add seasonings such as soy sauce, sugar, and cooking wine, then slowly simmer to allow the intestines to fully absorb the broth, resulting in a glossy red appearance.
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  Tender Offal Dish

  A Sichuan dish made with pork stomach and intestines, slow-cooked until tender and flavorful.
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  Spicy Intestine with Dipping Sauce

  A Sichuan dish made of boiled pork intestines served with a spicy dipping sauce, known for its rich flavor and aromatic spices.
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  Snow Bean Stewed Pig Trotter

  A dish featuring pig trotter and snow beans, slowly stewed until tender and flavorful.
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  Qing Shi Mill Tofu Pudding

  A traditional Sichuan dish made from soybeans ground in a stone mill, resulting in a smooth and delicate tofu pudding, typically served with chili oil, garlic, and scallions.

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